Swollen smile - fruit flexible expansion agent, safe, safe dry goods sharing - fruit expansion mechanism and special fertilizer application
The coloring of the fruit largely determines the appearance and quality of the fruit, and the sweetness of the fruit determines whether the consumer chooses this product. Only when different varieties fully show their due color and sweetness can they improve their market competitiveness and obtain higher commodity value. Therefore, how to improve the coloring of the fruit and the reasonable sweetness is to increase the price of fruit commodities.
<h1 class="pgc-h-arrow-right" data-track="2" >, the mechanism and process of fruit discoloration and sweetness</h1>
Fruit coloring is a complex process, fruit ripening process, involved in color changes in the color of the pigments are mainly three categories: chlorophyll, carotenoids and anthocyanins. Chlorophyll: Green pigment absorbs sunlight and participates in photosynthesis, and the light absorption function of chlorophyll is very good at protecting plant cells from damage from free radicals.
Carotenoids: Yellow, orange, and red fat-soluble pigments are formed and accumulated on chloroplasts. It is essential for photoprotection during photosynthesis and is a substrate for the plant growth regulator Abscisic Acid (S-ABA).
Anthocyanins: Blue, purple, and red water-soluble pigments are formed in the cell fluid, transported and stored in vacuoles. The color of the fruit depends on the pH (pH) of the vacuole, the cell fluid is red when acidic, and the cell fluid is alkaline and blue. The process of fruit color change
Degradation of chlorophyll: it begins with the separation of carbohydrate "tail" and "magnesium" in chloroplasts, and then degrades into red chlorophyll catabolites and fluorescent chlorophyll catabolites. Fluorescent chlorophyll metabolites are exported from chloroplasts to cell fluid and then stored in vacuoles, and then isomerized into non-fluorescent (colorless) chlorophyll catabolites, which have antioxidant effects. Synthesis of carotenoids: Via mevalonic acid and erythritol methyl phosphate, carotenoids are compounds comprising polyene chains within 15 conjugated double bonds. Synthesis of anthocyanins: The biosynthesis of anthocyanins is the most extensive and in-depth study of plant secondary metabolic pathways. The premise of fruit coloring is the ripening of the fruit, which is accompanied by a series of physiological and biochemical reactions during the ripening process: increased sweetness, fruit development, increased sweetness, and starch is constantly converted into soluble sugars (glucose, fructose, sucrose).
Reduced sourness: Tartaric acid, citric acid, malic acid in the fruit are converted into sugar, salt and water under the action of potassium, phosphorus and calcium. Disappearance of astringency: the pulp contains insoluble tannins, which are converted to insoluble tannin salts and glucose under the action of molybdenum and boron.
Aroma production: When the fruit is ripe, it will produce some volatile substances with fragrance, such as butyl acetate, ethyl acetate, citral, etc.
Color: chlorophyll, carotenoids regulate nitrogen metabolism under the activation of phosphorus and molybdenum, converted into proteins and amino acids, and carotene becomes anthocyanins under the activation of potassium. Anthocyanin synthesis requires a large number of sugars as a premise to form anthocyanins, the higher the sugar content of the fruit, the more anthocyanin synthesis, the more obvious the coloring effect.
<h1 class="pgc-h-arrow-right" data-track="53" > second, the factors affecting the ripening and coloring of fruits</h1>
Under normal circumstances, affected by light, temperature, hormones (ethylene), soluble sugar content and other factors, the chlorophyll in the near-ripe fruit is destroyed, and some chlorophyll is converted into carotenoids (such as peaches, citrus), anthocyanins begin to accumulate in large quantities, and then the fruit shows brilliant colors. Therefore, any condition that affects the change of pigment will be a factor that affects the color change of the fruit.
1. Illumination: Sufficient light is an important factor in the synthesis of carotenoids and anthocyanins. Light can not only affect the synthesis of sugars, phenylalanine and other organic substances, but also regulate the activity of enzymes related to the synthesis of anthocyanins. The fruit is well colored when the light intensity is more than 70% of the natural light intensity.
2. Temperature: The effect on the synthesis of anthocyanins in fruits is more complex, and the temperature difference between day and night has an important impact on the accumulation of sugar and pigment formation in fruits. In a certain temperature range, the higher the daytime temperature, the stronger the photosynthesis, the more carbohydrate accumulation, and the lower the night temperature, the weaker the respiration, the less the consumption, the more the relative carbohydrate accumulation, providing the necessary material premise for the synthesis of anthocyanins.
3. Moisture: It is closely related to the synthesis and decomposition of anthocyanins, and works together with temperature factors to affect the content and stability of anthocyanins. If there is too much irrigation or rainfall during the ripening stage, the peel cells have too much water content, thereby reducing the concentration of sugar, acid and anthocyanins, so the fruit is poorly colored.
4, sugar, acid: the synthesis of anthocyanins requires the participation of sugar, and the types of sugar are different, and the impact on the synthesis of anthocyanins is different. In general, the content of anthocyanins in the fruit will increase with the increase of sugar content, of which anthocyanins directly affect the main components of anthocyanin content. The influence of acid content on the synthesis of anthocyanins is mainly concentrated in the pH value of vacuoles, generally vacuoles are weakly acidic or neutral, and the pH value is too high or too low will affect the stability of anthocyanins.
5, plant hormones: ethylene can promote the decomposition of chlorophyll, the formation of carotenoid pigment and the transformation of organic acids and the formation of fruit aromatic substances, thereby promoting fruit coloring. Abscisic acid is also a key inducement for the formation of anthocyanins, in the mature stage, the endogenous abscisic acid content of the fruit increases, which effectively promotes the synthesis of ethylene in the fruit, thereby promoting the synthesis and accumulation of anthocyanins in the fruit.
Tip: [Propyl dihydrojamite is a class of highly biologically active jasmon acid derivatives synthesized artificially, with a broad spectrum of physiological effects, which have been widely used in many countries, which can promote the synthesis of plant endogenous ABA (absorcisic acid) and improve the resistance of plants; and can also promote endogenous ethylene, promote chlorophyll degradation, de-greening the fruit, and then promote fruit color change.
At the same time, compared with ephthylene, propyl dihydrojamonate has also successfully circumvented the obvious shortcomings of these two hormones, which will not cause grape cracking and rotten fruit after picking like ethylene; and it is more convenient to use than glutin, which can spray the whole tree, unlike the glutin can only spray fruit at low concentrations or soak the fruit, and can also be sprayed after bagging, which greatly saves labor costs.
6, mineral nutrition: the fruit coloring and sugar increase also plays a key role. High nitrogen is not conducive to the accumulation of sugar, affecting the synthesis of anthocyanins, and the color change of fruit is negatively correlated with the nitrogen content in leaves. Phosphorus is beneficial to fruit coloring, can provide energy for the formation and stabilization of anthocyanins, and better promote color transcolorization; potassium ions are activators of enzymes in the sugar metabolism pathway in fruits, which can promote the accumulation of sugar in fruits and promote the transportation of sugar from leaves and branches to fruits, thereby increasing the sugar content of fruits, providing the necessary material basis for the synthesis of anthocyanins; calcium can increase the sugar content and aroma of berries; magnesium deficiency causes chlorophyll to decrease, affect photosynthesis, and hinder sugar increase; boron promotes sugar transport and colloid synthesis in the cell wall It is conducive to the formation of aromatic substances, improving the sugar content and storage quality of the fruit.
<h1 class="pgc-h-arrow-right" data-track="54" > factors affecting the sugar content of the fruit</h1>
1, varieties: different varieties of sweetness is also different. For example, honey oranges and sugar oranges are very sweet, and the variety of limes is named after acids, and its medicinal value is very high.
2, maturity: in general, the higher the maturity, the greater the sweetness. However, there are also special cases, such as white flesh dragon fruit, according to the data, the sweetness is the highest after about 40 days after flowering, and then it will decline.
3, climatic conditions: in the light is good, the temperature difference is large, the air humidity is small, the fruit produced is sweet; the fruit quality produced in different seasons in the same place is also different, and the general fruit development and maturity period is in time for the relatively sweet rainy and high temperature season. For example, cantaloupe and grapes in Xinjiang are sweeter than in other regions.
4, plant status: there is also a direct relationship between the quality of plant fertility and the sweetness of the fruit. Where the root system is developed, the stems and leaves are luxuriant, the plant is robust, and the fruit is fully developed and expanded, its quality is good and the sugar content is also high; on the contrary, if the nutrient growth is too strong or too weak, it will lead to abnormal development of the fruit and reduce the quality.
5, cultivation measures: the fruit sweetness quality has a direct impact on the main fertilization, watering, whole branch technology.
<h1 class="pgc-h-arrow-right" data-track="55" >4. Precautions for the management of the color transition period</h1>
1, reasonable fertilization: pay attention to the application of organic fertilizer, fertilizer on demand, nitrogen fertilizer should be controlled in the late growth period, increase the application of phosphorus and potassium fertilizer, increase the application of trace elements, help the fruit coloring sugar.
2, scientific water control: in the late stage of fruit expansion to maturity appropriately keep the soil dry to reduce the absorption of nitrogen, but also to make the fruit juice soluble solids and sugar content has been improved, is conducive to improving fruit quality.
3, improve the light: strengthen management, reasonable pruning, ventilation and light transmission as the principle to achieve the purpose of adding light, sweetening, and promoting coloring.
4. Protect functional leaves: pay attention to strengthening the prevention and control of diseases and insect pests during the color change period, so as to avoid premature yellowing of plants and affect the fruits.
5, increase the application of biological color-changing products: such as anthocyanins, dihydropropyl jasmonate, potassium jasmonate and other component products, in fact, after the plant enters the mature stage, you can use biological color-changing products, which is very effective in improving the sugar content of the fruit and helping to change color.
<h1 class="pgc-h-arrow-right" data-track="56" >5, the application of special fertilizer in coloring and sweetening</h1>
In the process of fruit color change, chlorophyll is gradually decomposed and disappeared under the action of hydrolases, carotenoids are formed and increased, and anthocyanins are generated in large quantities and accumulate continuously. When the fruit is ripe, the fruit background color is mainly composed of carotenoids (there are some undegraded chlorophyll), and anthocyanins constitute the surface color of the fruit. Therefore, the key to fruit color change is how to improve the accumulation of carotenoids and anthocyanins.
<h1 class="pgc-h-arrow-right" data-track="57" how to increase carotenoid accumulation >? </h1>
Carotenoids are photosynthetic pigments of chloroplasts (the photosynthetic organs of plants). 【Guangcui】It can improve the chloroplast content and improve the photosynthetic intensity of plant leaves and young fruits, which can improve the carotenoid content of young fruits.
Guangcui: A product that accelerates the growth process of plants and produces quality control on a large scale
<h1 class="pgc-h-arrow-right" Data-track="58" How does > promote the synthesis of anthocyanins? </h1>
Anthocyanins are water-soluble pigments that begin synthesis after the sugar accumulation of the fruit reaches a critical value, accompanied by the generation of a series of endogenous stimulants, the most important of which are abscisic acid and ethylene. In addition, adequate light and intracellular equilibrium mineral element ratios are also key factors affecting anthocyanin synthesis.
At present, there are many special fertilizer products on the market, but the principle must always revolve around the above two key processes. According to several factors that affect the color of the fruit, it can be divided into the following categories:
1. Mineral elemental fertilizer or formula fertilizer. Generally speaking, the proportion of low nitrogen, medium phosphorus, high potassium, and high magnesium manganese boron is used, and the elemental element fertilizer should be mastered in good quantity when used, and excessive use is not conducive to normal coloring.
2, anthocyanins, immune protein amino acids, fish proteins, vitamins and other biological stimulants. Its main function is to participate in the regulation of glucose metabolism, color pigment conversion, the effect is safe and stable.
3. Directly supplement pigment substances such as carotenoids.
4. Other natural active substances that promote the synthesis of endogenous pigments in plants, such as propyl dihydrojamenate and potassium jasmonate.
5. Improving the soil, the fertilizer of robust plants, and promoting color change are indirect functions.
<h1 class="pgc-h-arrow-right" data-track="59" >6, analysis of common causes of fruit discoloration</h1>
Fruit growers in the process of planting grapes, citrus and other crops encountered difficulties or uneven color change situations occur from time to time, the reasons for this, there are generally the following:
1. The tree shape is too dense, the branches and leaves cover each other, and the light transmission is poor;
2. Greenhouse cultivation, the temperature is not well controlled, resulting in high temperature;
3. Excessive use of nitrogen fertilizer;
4. Too many hanging fruits, the yield is too high, the sugar in a single fruit is not enough or the fruit is not ripe enough, and the soluble sugar is low;
5. Exogenous auxin, gibberellin and other hormone residues in the expansion stage of the fruit inhibit the synthesis of anthocyanins, so it is recommended to use plant-derived endogenous expansion hormone promoters, [smirk] will not affect the synthesis of anthocyanins. At the same time, it is even more necessary to scientifically prune, rationally fertilize, and rationally apply modifiers.
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